سلطة الشمندر والرمان

Peel the beetroot and cut it into halves or quarters, depending on its size.

Wrap the beetroot pieces in parchment paper and microwave for 3 minutes.

Flip the beetroot pieces to the other side and microwave for another 3 minutes until fully cooked.

Remove the beetroot from the microwave and let it cool, then cut it into small cubes.

In a large bowl, combine the beetroot cubes with the grated carrot, pomegranate seeds, corn, green onion, parsley, and walnuts.

Sprinkle salt and add olive oil, lemon juice, and pomegranate molasses. Mix everything well until combined.

Serve immediately as a refreshing and nutritious appetizer.